Savory Vegetable Macaroni Cheese
|Macaroni||8 Ounce (225 Gram)|
|Frozen mixed vegetables||8 Ounce (225 Gram)|
|Butter/Margarine||2 Ounce (50 Gram)|
|Plain flour||2 Ounce (50 Gram)|
|Milk||1 Pint (600 Milliliter)|
|Dried mixed herbs||1 Teaspoon|
|Cheddar cheese||6 Ounce, grated (175 Gram)|
1. Cook macaroni in plenty of boiling salted water for 10 minutes until tender. Drain well.
2. Thaw the vegetables and skin and chop the tomatoes.
3. Melt the butter or margarine, stir in the flour and gradually add the milk. Bring to the boil, stirring, and cook for 2 minutes. Add the vegetables, tomatoes, herbs, if used, Marmite and half the cheese to the macaroni.
4. Pour into a buttered 1.25-litre/2-pint ovenproof dish, sprinkle over the remaining cheese and cook on the centre shelf of a moderately hot oven (200°C, 400T, Gas Mark 6) for 20 minutes.